A fresh summer salad that uses up the best of the late summer produce – tomatoes, peaches, and cucumbers. It checks all the boxes, – sweet, spicy, salty, tart. Serve as is or make it into the main meal by adding a protein and a little more healthy fats.
The transition from the heat of summer to the slightest chill in the air as we move towards fall brings a surplus of the late summer produce. Peaches, tomatoes, corn and cucumber (just to name a few) are making their last appearance before we move on into the heartier variety of produce that carries us through the fall and winter. This spicy tomato peach salad is the perfect way to pack in the last vibrant tastes of summer into one dish.
The beauty of this recipe is that it’s flexible based on the variety of summer produce available or just to your taste preference. It’s a fresh summer salad that checks all the boxes, – sweet, spicy, salty, tart. Serve as is or make it into the meal by adding a protein and a little more healthy fats (options below!)
Since this is a lettuce-less salad, it’s perfect for meal prep. The flavors meld together and intensive as it sits. Even if the juices settle at the bottom, but use a slotted spoon or drain some of the liquid when scooping if you’d like. However, the juice is full of flavor and makes a wonderful dressing, FYI!!
Without having to worry about soggy lettuce this makes the salad the perfect addition to your summer bbq, pool party or back-to-school bash. Whatever it may be this simple recipe deserves a spot on your table before the summer ends!
Nourished by Nutrition Facts:
Antioxidants – aka your free-radical fighters. Different plant foods all come with their unique antioxidant profile (even more of a reason to eat a variety!). This salad is high in lycopene, vitamin C, chlorogenic acid thanks to the tomatoes and peaches. Have you heard of chlorogenic acid? It’s found in the peach skin and helps scavenge free radicals (damaging compounds that your body acquires through exposure to chemicals and pollution in the food and environment). These antioxidants help reduce the effects of aging and play a large role in the prevention of chronic diseases such as cancer, heart disease and inflammation.
Healthy Fats – The healthy fat in this recipe comes from the diced avocado (a superfood in my opinion!). This fiber-rich healthy fat is such a beauty food! It helps give you luscious locks and clear, glowing skin. Fat is also needed to absorb many of the nutrients and antioxidants, especially the fat-soluble vitamins like D, E, A and K. If you’re not adding any extra nut or seeds to the salad or pairing it with something cooked in a little oil make sure you don’t skip the avocado.
Fiber – This simple salad is full of amazing fiber-rich ingredients. The peaches, tomatoes, cucumbers, and avocados all add a good amount of fiber! That’s the beauty of a plant-based diet. Fruits and vegetables are all rich in fiber. Fiber means a happy digestive system and balanced blood sugar. Both of which are important for feeling energized and your absolute best!
Recipe Notes: This salad makes for a wonderful side dish but can easily be bulked up and made into an entree. Adding in a protein source and more healthy fats round the salad out to be a balanced meal. I like tossing with chickpeas and hemp seeds and serving on a bed of leafy greens (because greens, always!). But honestly, the possibilities are endless. If you eat animal protein this would pair lovely with fish, especially salmon.
Spicy Tomato Peach Salad
This recipe is flexible based on the variety of summer produce available or just to your taste preference. Feel free to swap out the peaches for nectarines or use a variety of heirloom sliced tomatoes in place of the little cherry tomatoes. Fresh sweet corn raw or cooked/grilled would make a lovely addition.
Serve as is or make it into an entree by adding a protein and a little more healthy fats.
- 2 peaches or nectarines, pit removed and cut into eighths, then sliced into half-inch chunks
- 1 pint grape or cherry tomatoes, cut in half
- 1 ripe avocado, sliced into eighths, then cut into small cubes
- 2 persian cucumbers or 1 medium cucumber
- 1 shallot or 1/4 red onion, diced small
- 1 jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped roughly
- 2 tablespoons lime juice (~2 limes)
- Salt and pepper, to taste
Optional: 1 cup cooked garbanzo beans, 2 tablespoons pumpkin or hemp seeds, 2 cups of leafy greens
To large mixing bowl, add the peaches, tomatoes, cucumber, avocado, shallots, minced jalapeno and cilantro.
Add the lime juice, salt and pepper, then gently toss. Careful not to smash the avocado and peaches. Taste for seasoning; add more if desired.
Serve as is a side. Store in the fridge for up to 3 days.
To make this a meal, add 1 cup of cooked garbanzo beans, 2 tablespoons of pumpkin or hemp seeds before tossing. Place over a bed of leafy greens right before serving otherwise they’ll get soggy in the fridge.
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